Huckleberry Ricotta Pancakes

A distant cousin of the blueberry, the wild Huckleberry can be found and foraged in the coastal woodlands of Northern California. Also known variously as the Whortleberry Farkleberry, Hurtleberry, Sparkleberry, and Dangleberry, the fruit’s tangy vibrance serves as perfect counterpoint for the rich ricotta in this festive breakfast feast.


1 & 1/2 cups sprouted whole wheat flour
1-1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut sugar
2/3 cup mascarpone cheese
4 eggs, separated yolks and whites
2 cups ricotta cheese
1-1/2 cups fresh or frozen (defrosted) whole huckleberries
1-1/2 cups whole milk


Whisk the yolks and combine with mascarpone and ricotta. In a separate bowl, combine flour, baking powder, sugar, baking soda and salt. Add flour mixture to yolk mixture and mix until just combined.

Add in the milk gently; don’t over mix. Set aside. Beat the egg whites until you have achieved soft peaks then fold them into the batter. Remember, if you want fluffy pancakes… be gentle. Fold in the huckleberries just at the last minute.

Now heat up a griddle or large pan and melt and spread some good butter on it. Ladle out  pancakes the size of your flattened hand. Be careful not to spread the batter out with a spatula, just pour slowly.

Flip the pancakes only after small bubbles have begun to appear, just as the edges begin to dry (perhaps 3 minutes). After flipping the pancakes cook them for another two oe three minutes. Serve with organic maple syrup.